Artichoke & Hazelnut Pesto Spread/Dip Recipe
This delightful artichoke and hazelnut pesto spread is a flavorful and unique dip that perfectly balances the nutty richness of hazelnuts with the earthy artichoke hearts. The combination of Parmesan cheese, garlic, and fresh parsley adds layers of taste to this easy-to-make spread. Enjoy this savory concoction with an array of dippers for a delicious appetizer or snack.
— Constant Cookbook
Ingredients
- Artichoke & Hazelnut Pesto Spread
- Adapted from Hawthorn Book Series, Dips and Dippers
- 2 tablespoons roughly chopped hazelnuts
- 1 can (14 oz.) artichoke hearts
- 1 garlic clove, minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp chopped fresh Italian parsley
Instructions
- Lightly toast hazelnuts in a dry skillet set over medium heat, 4 to 5 minutes. Let hazelnuts cool to room temperature, then pulse in a food processor until finely chopped.
- To the food processor, add artichoke hearts, garlic, and Parmesan cheese. Pulse until smooth. With the food processor running, slowly add olive oil. Process until the olive oil is combined well with the artichoke mixture.
- Stir in 2 tablespoons chopped fresh parsley. Serve with crackers, small toasts, or raw vegetables.
Nutrition
- Calories: 96 kcal
- Carbohydrate Content: 1 g
- Protein Content: 2 g
- Fat Content: 10 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 3 mg
- Sodium Content: 69 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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